rox formerly rmg wrote on 24 May 2006 in rec.food.cooking
Quoted message said:I have a huge chicken, fresh, room temp (killed and plucked, yeah)
The timing isn't right for Mimi's Sticky Chicken, and it seems like I
always do that. I thought about soup / stock but I am not in the mood
to deal with stock right now.I also don't feel like cutting it up.
Maybe it's chicken malaise.
What should I do??
cut out the back bone...flaten the chicken out and do butterflied chicken
or spatchcocked chicken. Samething differing names. Many recipes abound
for this...The reason to butterfly? cooks faster and at a higher temp,
large flat area to season, very juicy results from the higher temp. The
big plus...it's a change.
When ever I rotissiere or spatchcock a chicken I put thin slices of lime
under the skin...Orange slices work too.
--
-Alan